3 pounds lean venison
2 tablespoon of Worcestershire sauce
1/2 cup of red wine vinegar
1/4 cup of brown sugar
1 cup of ketchup
1/4 teaspoon of cracked black pepper
1 teaspoon of onion powder
1 teaspoon of salt
2 teaspoon of dry mustard
A dash of hot pepper sauce
Before slicing meat, you may want to put it in the freezer for about half an hour and then cut into 1/8 to 1/4 inch thick strips.
Mix the ingredients to make the marinade.
Marinate the meat in the fridge overnight or for as long as you like.
Remove the strips from the marinade, rinse off and pat dry with paper towels.
Dry, bake, or smoke the meat anyway you choose until pliable.
Click here for jerky drying methods
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